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Chilled Chocolate Pecan Pie - Chocolate Pecan Pie
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Recipe Information
Angela Creighton

Serves/Makes:8 servings

  • one 9 inch pie shell
  • 1/3 cup (80 ml) butter or margarine
  • 2/3 cup (150 ml) sugar
  • 3 eggs
  • 1 cup (225 ml) light corn syrup
  • 1 cup (225 ml) pecans, coarsely chopped
  • 1/4 tsp (1 ml) salt
  • 1 cup (225 ml) semisweet chocolate chips
  • 1 tsp (5 ml) instant coffee or espresso in 1 tsp (5 ml) water (optional)
  • 1/2 cup (125 ml) whipping cream
  • 1/4 tsp (1 ml) vanilla extract
  • 1 tsp (5 ml) confectioners sugar
  • In a medium saucepan, melt the butter over low heat.
  • Stir in sugar, and set aside to cool.
  • In a mixing bowl, beat eggs well.
  • Stir in chopped pecans and melted butter mixture.
  • Stir in coffee if using.
  • Spread chocolate chips evenly over the bottom of the pie crust.
  • Pour pecan mixture over the crust.
  • Bake at 375 degrees (200 C.) F. for 45 to 50 minutes, or until set.
  • Cover and let stand at room temperature about 8 hours before serving.
  • Pie will be soft.
  • Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff.
  • Garnish pie with whipped cream.

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